Tofu

Tofu, also called doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin, made by coagulating soy milk and then pressing the resulting curds into blocks. The making of tofu from soy milk is similar to the technique of making cheese from milk. Wheat gluten, or seitan, in its steamed and fried forms is often mistakenly called “tofu” in Asian or vegetarian dishes.

Tofu has been a staple in Asia for 2,000 years. It is known for its extraordinary nutritional benefits, as well as its versatility. Also known as soya curd or bean curd, is a soft cheese-like food made by curdling soya milk with a coagulant. Tofu is a rather bland tasting product that easily absorbs the flavours of other ingredients. It is sold in water-filled packs or in aseptic cartons. Fresh tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its texture however, making it slightly chewier.

Firm tofu (and extra-firm tofu) (木綿豆腐) – dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats, and calcium than other types of tofu.

Silken tofu (絹ごし豆腐) – has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed with some soy sauce.

Yuba (湯葉, 湯波) - also called tofu skin, or bean stick. May be eaten fresh or dried. Yuba is often used to wrap dim sum (点心) or inarizushi (稲荷寿司).